Masala Kofte | Indian Meatballs in Masala

• Meat

  • 2 lbs Beef, ground

• Produce

  • 1 Chilli, green
  • 4 Chillies, Dry red
  • 1 handful Cilantro
  • 4 tsp Coriander, ground
  • 4 tsp Garlic
  • 2 tsp Ginger
  • 1 handful Mint
  • 1 Mint and cilantro
  • 1 Onion, small
  • 1 Onion, large
  • 3 Tomatoes, medium

• Condiments

  • 2 tsp Peanut butter, natural
  • 2 tsp Tahini paste

• Baking & Spices

  • 3 tbsp Besan/chick pea flour
  • 8 Cardamom pods, ground
  • 2 tsp Cayenne, powder
  • 1/2 tsp Fenugreek seeds, ground
  • 2 tsp Salt
  • 2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Neutral oil
  • 1 Oil

• Nuts & Seeds

  • 2 tsp Cumin, ground
  • 2 tsp Cumin seeds, whole
  • 1 tbsp Desiccated coconut, toasted and ground dry

• Frozen

  • 10 Curry, leaves

• Other

  • golf size ball of tamarind soaked in 2 cups of hot water

Found on coffeeandcrumpets.com

Description

Ingredients

• 2 pounds/1kg ground/minced beef
• 1 small onion, roughly chopped
• 2 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1 green chilli, Cayenne or Serrano
• handful of cilantro
• handful of mint
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon cayenne powder
• 8 cardamom pods, ground
• 3 tablespoons besan/chick pea flour
• 2 teaspoons salt
• oil for drizzling
• 1 large onion, roughly chopped
• 3 medium tomatoes, roughly chopped
• 2 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 teaspoons natural peanut butter
• 2 teaspoons tahini paste
• 1 teaspoon cayenne powder
• 1 teaspoon turmeric
• 1 tablespoon desiccated coconut, dry toasted and ground
• 2 teaspoon ground coriander
• ½ teaspoon ground fenugreek seeds (methi)
• golf size ball of tamarind soaked in 2 cups of hot water
• (or 2 heaping teaspoons tamarind paste)
• chopped mint and cilantro for garnishing
• 3 tablespoons neutral oil, organic Canola or Coconut
• 2 teaspoons whole cumin seeds
• 4 dry red chillies
• 10-12 curry leaves

Directions

• Preheat the oven to 400℉/200℃
• Grease a baking sheet with spray or oil.
• In a food processor bowl, add the onion, cilantro, mint, green chilli, garlic and ginger.
• Process until finely ground.
• Add the ground beef to the bowl and process in a few quick pulses just to combine.
• Tip out the meat mixture into a bowl and add the spices and besan.
• Gently mix through with your hands.
• Shape into golf ball size balls, can use a cookie scoop if desired.
• Place the meat balls on the baking sheet.
• Continue until all the meat has been shaped into balls.
• You will get about 20-24 meat balls depending on the size.
• Drizzle with oil.
• Bake in the oven until firm and golden brown, about 30-40 minutes.
• While the meat balls are baking, make the gravy/masala.
• In a large saucepan, big enough to hold the meatballs, dry roast the onions:
• Put a teaspoon of oil in the pan and on medium high heat, brown the onions.
• Keep stirring them so they dont stick and burn in the little oil.
• We dont want them caramelised, just a nice golden brown colour to them.
• They will remain quite soft still.
• While the onions are browning soak the tamarind ball in about 2 cups of water.
• After the onions have browned, take them out of the pan and let cool for a bit.
• In a blender or food processor, add the cooled onion and the chopped tomatoes.
• Whiz until pureed.
• In the same pan used to cook the onions, add the oil for tempering.
• Heat the oil on medium and once hot, add the cumin seeds, the dry chillies and the curry leaves.
• Be careful because the seeds and the curry leaves will spit.
• Heat the spices in the oil for a couple of minutes and then add the onion and tomato paste.
• Add the garlic and ginger and cook for a minute.
• Add the peanut butter, tahini paste, cayenne powder, turmeric, coconut, coriander powder and fenugreek powder.
• Mix all the spices into the paste well and stir to make sure it doesnt stick.
• Once the masala has cooked and the oil is beginning to separate from it, strain the tamarind water into the pot or alternatively, add hot water and 2 heaping teaspoons of tamarind paste.
• Bring up to a simmer.
• At this point, add the meat balls.
• Reduce the heat to medium low and simmer the sauce until well blended, the meat balls are coated with the sauce and some of the water has evaporated.
• Depending on how you like the sauce, you can add more water to thin it out or simmer until it is thick.
• Make sure to stir gently so it doesnt burn.
• Also, check for the tanginess. Add more tamarind if desired.
• Check for seasonings and add accordingly.
• Garnish with chopped mint and cilantro.

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